Abstract

Background: Hypercholesterolemia is a main risk factor of cardiovascular disease that remains the higher cause of deaths in the world. Black soy bean protein, fiber, vitamin, isoflavon, and flavonoid can decrease serum cholesterol level. Yoghurt contains lactic acid bacteria which can decrease total cholesterol and LDL cholesterol, triglyceride and increase the HDL cholesterol. The making process of black soyghurt can increase its isoflavon’s activity by forming aglicone, which has higher activity to decrease cholesterol. The purpose of this research was to analyze the effect of black soyghurt on serum lipid profile of hypercholesterolemia rats.
Methods: This research was true-experimental using post test only with control group design. Samples were male Sprague Dowley rats, 2 months old, inducted hypercholesterolemia, given Black Soyghurt diet using 2 ml, 3 ml, and 4 ml dosage for 21 days. Serum lipid profile were measured by CHOD-PAP and GPO-PAP methods respectively. Normality of the data were tested by Shapiro Wilks test. Data were analyzed by paired t test and Anova continued by LSD test using computer program
Result: the study revealed that black soyghurt 4 ml/day decreased LDL (p<0,001), total cholesterol (p<0,001) and triglyceride (p=0,01) at the most significant level, despite nonsignificant HDL elevation (p=0,11).
Conclusion: black soyghurt 4 ml/day decreased significantly the serum LDL cholesterol, total cholesterol, and triglyceride in hypercholesterolemia rats.